Recipe Directions

  • 1. Throw the macadamia nuts, salt and dates into your food processor. (Don't add the coconut!!) Process nuts and dates until well processed but still airy.
  • 2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you're like me and don't have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it's easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and date mixture down into the pan to form the crust.
  • 3. Throw all cream-cheese filling ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Pour mixture on top of crust.
  • 4. Place the above in freezer for an hour or so (so that it will firm up).
  • 5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!).
  • 6. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

The Rawtarian's Thoughts

By The Rawtarian

This is an awesome raw cheesecake recipe. Will you believe me when I say that it tastes exactly like standard American diet (SAD) cheesecake? No, of course you won't believe me that this raw cheesecake recipe tastes just like the real thing. But it does!!

This is a three-stage process, which is a little more complicated than I normally work. But, it is important to have some kind of fancy dessert in your arsenal to impress the non-raw people in your life. This raw cheesecake recipe does the trick, hands down!

Plus, it's actually not that hard to make. Seriously.

This raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); "cream cheese" (easy, throw everything in high-speed blender and pour on top of crust); and sauce (easy, throw everything in high-speed blender and pour on top). Enjoy this raw cheesecake recipe!

This raw cheesecake recipe is very rich, so it can serve, like, 20 people or something crazy like that!  

Recipe Photos

Nutrition Facts

Nutritional score: 73 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is low in Calories.
  • This recipe is a noteworthy source of Protein, Iron, Vitamin C, and Vitamin B6.

Amounts per 81 g (3 oz) suggested serving

NameAmount% Daily
Calories 319 13 %
Protein 5 g 9 %
Fat 25 g 32 %
Carbohydrates 23 g 7 %
Dietary Fiber 2.3 g 7 %
Sugars 16 g
Calcium 22 mg 2 %
Iron 1.9 mg 15 %
Sodium 11 mg
Source: USDA, The Rawtarian

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Comments and Reviews

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31 votes
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totally agree with you Andrew, this is the Vitamix that I own http://tinyurl.com/b8a967w

8 votes
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if you want creamy use a vita-mix it will blend even soaked oatgroats to a puree expensive but the best blender ever... soak nuts first add small amount of water and blend gradually adding the water through the hole in the lid to get the smoothe cosistancy, a must for raw food prep and will serve you for years even non raw things..

7 votes
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Also... a good Vita Mix will help reduce the amount of grainy-ness in the final product. :)

9 votes
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You really do need a good high-speed blender to get creamy textures. Any other blender won't be able to get it smooth enough.

6 votes
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I accidentally discovered that if you soak the cashews for about four hours, drain/rinse them, and then pop them (covered) in the fridge for a day or so, they produce a SUPER smooth texture in whatever you're making. I don't have a high-speed blender like a Vitamix, but what this made was as smooth as any high-powered motor could create!

41 votes
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When you put them back in the fridge 'covered'... is that covered with fresh water? or just in a bowl and covered with a lid or cling film etc?
Hoping to make this on the weekend, but don't have a high-speed blender.
Thanks!

34 votes
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Hi Louise, no, just cover with a lid or plastic wrap. (no water)

10 votes
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Nice, thanks for sharing this tip! A lot of people don't have high-speed blenders. I didn't until about 6 months of being 100% raw.

7 votes
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to get a creamy cheesecake topping use a combination of 2 ripe avocados ,1 spoon agave syrup , juice of 2limes , chopped mint , and coconut oil . you can sub the lime for raw cacao if you like . has an amazing creamy texture and lovely smooth feel .

7 votes
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How much coconut oil did you use ?
Jutta

8 votes
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Thanx Laura Jane,
I am trying it out right now
Jutta

8 votes
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Hope it turns out for you :)

6 votes
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I haven't made this yet myself, but using logical deduction I am guessing it would be about 1 tbsp of coconut oil, especially since the avocados will already give it a lot of creaminess.

The coconut oil will help it firm up a bit in the fridge.

But hopefully Jill will come back to clarify further :)

7 votes
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Mmm, Jill, that sounds super tasty. I'll have to try it.

7 votes
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Hi Jette,

Hmmm. It has been a few weeks since I ate this one. I don't think it was particularly grainy, although it's tough to say depending on your son's threshold of what he constitutes grainy--it's all relative. Perhaps you could make a small half batch to try it out?

Soaking the nuts first for at least three hours would probably help to soften. Just make sure to pat them dry before using.

7 votes
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We love to eat frozen! My hubby finds it too grainy when it defrosts but enjoys it still frozen. hubby has even asked me to make it again to share with friends!!!

9 votes
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Frozen is def. best, Bron, and I'm glad your hubby likes it, too! :)

8 votes
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Hi Jette,
I recently made one with the smoothest texture I've ever experienced! The key for me was using a little more water. I also was using cocoa in mine and no lemon, though. Chocolate "creamcakes"...mmm. Also, make sure you're using the right type of blender, like a vitamix or equivalent, as a black and decker just won't do the trick (no matter how hard you try you'll just burn the motor and give your cake a nasty taste! Not that I know from experience there :D) Blend for a bit longer and tasting while you go. If it's not the right consistency just keep blending and tamping it down as you go. Good luck!
Also, great website, thanks for posting all these wonderful recipes!

8 votes
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That was a great tip with the extra blend time (in the Vitamix), Summer. I'm wondering, though, how much water? I added the full 1/4 cup (+ a bit?). I loved the texture, but I'm wondering if I could get it even more mousse like and fluffier with more water? (What do you think about using something like peach juice instead for a peach cheesecake?) Also, I think next time I'll do the cream cheese part in two batches so I don't have to work it down in the Vitamix so much.

9 votes
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GREAT tips Summer. Comments like yours make this a better place.

10 votes
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I will start with the bottom line: DIVINE.

In my version was not enough lemon juice and the substitute (orange juice) was not sour enough (too sweet for me).
I have added orange zest which was great.
I used raspberries instead of strawberries and found a great recipe for raspberry sorbet hiding here (I had to do this part twice. one for the topping and one for me. it was the best sorbet ever, really!).

I think, since it is so condensed, the fruity part should be doubled. one way is to serve it with some coulis or fresh fruit but I would like to make it easier and just double the topping. But I worry that just doubling the topping amount wouldn't do cause there is nothing to stable it. do you have any idea for solution? what do you use as a gelatin substitute?

Thanks a lot for this wonderful recipe :-)

Here is what I wrote about it. Don't know if you can read it but you sure can get the pics... :-)

http://naama.avramzon.net/2011-3-purim/

8 votes
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How about irish moss as a gelatin-like filler?

12 votes
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Definitely a good option, a lot of people use it to get that nice gelatin texture. (I've never used it myself yet, I look forward to trying it b/c I hear good things.)

8 votes
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Irish moss is the way to go! No freezing, and when you have non raw guests, they're completely unsuspecting, lol. You can get it online usually, here in San Diego it's only available locally during the summer/fall. It's a must.you can use it in a ton of other recipes to thicken. It's like a raw/healthy nutritious version of xanthum, and it's also what they use to extract carageenan from, but it's in a natural absorbable healthy state, not the gmo form the put in processed foods

10 votes
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Love you Naama! Love the pics :)

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